HERBED CHICKEN AND PASTA SALAD

INGREDIENTS

• 1 1/4 cups ( 120g ) vegeroni pasta spirals

• 2 cups water

• 2 small chicken stock cubes, crumbled

• 4 chicken breast fillets

• 1/2 cup canned drained pimientos, sliced

• 1/2 cup black olives 

DRESSING

• 1 clove garlic, crushed

• 1/4 cup red wine vinegar

• 1/2 cup olive oil

• 1/4 teaspoon cracked black peppercorns

• 2 tablespoons shredded fresh basil 

HERBED CHICKEN AND PASTA SALAD METHOD:

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drainRinse pasta under cold water; drain. Combine water and stock cubes in a pan, bring to a boil, add chicken, and simmer, covered, for about 10 minutes or until cooked through; drain, and cool. 

Cut chicken into 1cm strips. Combine chicken, pasta, pimientos, and olives in a bowl, add dressing, and toss to combine. Cover salad, and refrigerate for several hours before serving.

Dressing: Combine all ingredients in a jar; shake well.

 Serves 4.

Note: Salad can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: SHERRIED RABBIT HOTPOT WITH SPINACH FETTUCINE